• 4-6 strips bacon
  • 1 lb. Hot Italian sausage, ground or casings removed
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 6 c. chicken broth
  • 4 large potatoes, diced
  • 1 bunch kale, leaves stripped and chopped
  • 3/4 c. heavy cream
  • 1/4 c. freshly grated Parmesan, for serving
  • kosher salt
  • Freshly ground black pepper


  • Cook Bacon until slightly crispy. Set aside.
  • In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Drain fat.
  • Add garlic and onion and let cook until golden, 5 minutes more.
  • During the waiting period of next step, chop the bacon.
  • Add chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are tender, 20 to 25 minutes.
  • Stir in kale and let cook until leaves are tender and bright green, 3 minutes
  • Stir in heavy cream.
  • Season with salt and pepper.
  • Garnish with Parm and serve.

results matching ""

    No results matching ""